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05/18/2011

Is there anything better than the smell of fresh baked bread? It's hard to beat! I've tried a good handful (or two) of bread recipes over the years - and the challenge always seems to come down to texture. I can really bite into a hearty rustic bread, but what we need for day to day consumption is something soft yet firm, that can be sliced well for sandwiches and toast. I came across this simple whole wheat recipe on the internet and eventually adjusted it to suite our taste perfectly. Do you have a tried and true bread recipe that you use every time? Or do you switch it up?

You can sweeten the dough with any honey, but if you use Orange Blossom honey - which is local to us - your bread will come out with a highly fragrant ( even a tinge if jasmine) scent. It works charmingly as a breakfast toast with coffee. When I plan to use the bread for sandwhiches, I tend to use a less fragrant honey - such as Wildflower. In the picture, I threw in some rolled oats - any nuts or seeds can be tossed in as well. Enjoy!

Directions

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter or coconut oil, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

05/11/2011

I'm intrigued by uncommon edibles like flower foods. What's not to love about a delicate yellow flower making it's way to your plate! Rabbit food? I think not!

Around this time of year, squash blossoms are easy to come by in the garden and sometimes at the farmers market. you'll find the female blossoms at the end of your squash, whereas the male blossom has a simple stem - I harvest the male blossoms to prevent any disturbance to the squash. The texture of a bite into this fritter is simply divine. First the crispiest crunch, followed by the warm, creamy inside - a perfect marriage of salty and tart.

04/28/2011

On a day like today, the sunlight peaks from behind the curtains so playfully and I feel we've been given a special invite to a new day. This kind of day, calls for a breakfast that is just a rise above the rest - something with a bit more zing and a special something to keep our bellies extra full for whatever adventures we may come into.

I first tasted Orange Zest Ricotta Pancakes at a local Italian restaraunt called Bellagio. The pancakes were basic white flour silver dollar pancakes and this sweet ricotta cream, laced with orange zest rest on top of the fluffy mound. Though at home, I prefer to use whole wheat or buckwheat flour for our pancakes. The recipe is simple - just use your go-to pancake recipe and instead of syrup, delight in this creamy yet cheerful topping. If you have a bit of extra time on your hands, you can make the ricotta yourself - I never regret homemade ingredients!

In a bowl, beat together ricotta cheese and sugar until smooth. Stir in the orange zest and vanilla. Top your pancakes with a dollop and sprinkle toasted walnuts. You can make it ahead too, just put it into a tightly sealed container and refrigerate for up to one week.

04/20/2011

It's impossible not be inspired by those perfectly rounded three-bite wonderfoods around this time of year. And I suspect everyone will have a few of these around the house this week, so in honor of feathery friends and their gifts, here is a compilation of great recipes and projects with eggs. On a sidenote, can I just mention how excited I am to have our own eggs soon!? Blue eggs even? Be still my heart!